Creating Southwest Veggie & Rice Bowls is straightforward. Follow these steps for a delicious result:

1. Rinse Quinoa or Rice: If using quinoa, rinse it under cold water in a fine-mesh strainer. If using brown rice, simply set aside.
2. Cook Grains: In a medium saucepan, combine the quinoa or rice with vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer until tender (around 15-20 minutes for quinoa, 25-30 minutes for brown rice).
3. Prepare Vegetables: While the grains are cooking, heat olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes.
4. Add Bell Pepper and Zucchini: Toss in the diced bell pepper and zucchini. Cook for an additional 5 minutes until slightly softened.
5. Incorporate Corn and Black Beans: Stir in the corn and black beans along with the taco seasoning. Mix well and cook for another 3-4 minutes.
6. Add Tomatoes: Toss in the halved cherry tomatoes and sauté for another minute. Remove from heat.
7. Fluff Grains: Once the quinoa or rice is cooked, fluff it with a fork and stir in the lime juice for added flavor.
8. Assemble Bowls: In serving bowls, layer the quinoa or rice as the base. Top with the sautéed veggie mixture.
9. Add Avocado: Slice the avocado and arrange it on top of each bowl.
10. Garnish and Serve: Finish off with freshly chopped cilantro, and add any optional toppings like sour cream, salsa, or cheese. Serve immediately.